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Comparative digestibility of groundnut and soyabean meal in vitro and in chicks
Author(s) -
Bielorai Rachel
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200606
Subject(s) - meal , food science , in vitro , trypsin , trypsin inhibitor , chemistry , biology , zoology , biochemistry , enzyme
In vitro experiments showed that there is less trypsin‐inhibiting activity in raw groundnut meal (RG) than in raw soyabean meal (RS). Some of the typical effects which were observed in chicks fed RS were seen also in chicks fed RG, but to a different extent, i.e. growth retardation, pancreas hypertrophy, and a high percentage of intestinal nitrogen precipitated by trichloracetic acid. These effects were not obtained in chicks fed toasted groundnut meal or in those fed toasted soyabean meal. Some relationships between in vitro experiments and growth retardation, pancreas hypertrophy and the undigestible nitrogen fraction in the intestine of chicks fed RG and RS are discussed.